Halloween candy, move over. It’s National Dessert Month, and Ray’s Restaurants is pulling out the good stuff. At Ray’s at Killer Creek, seasonal fruits bubble under brown sugar, flour and butter in iron skillet crisps – which really are baked in iron skillets in their wood oven.
French toast becomes dessert when it’s made with brioche squares filled with sweetened mascarpone, cinnamon-battered and pan-seared then topped with maple syrup, whipped cream and fresh berries. Pumpkin crème brûlée and white chocolate bread pudding make the month-long dessert menu at Ray’s on the River. Downtown, Ray’s in the City features a different special dessert each week: bananas foster with vanilla bean ice cream this week, followed by macadamia nut bread pudding with cinnamon ice cream then pumpkin panna cotta.